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Recipes

Cold soba noodle salad

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Preparation: 15 minutes.
Servings: 4 serving

Ingredients

For the dressing

45 ml (3 tbsp) vegetable oil

30 ml (2 tbsp) soy sauce

15 ml (1 tbsp) maple syrup

30 ml (2 tbsp) rice vinegar

15 ml (1 tbsp) miso paste

15 ml (1 tbsp) toasted sesame oil

For the salad

1 package (227g) soba noodles

1 head of crisp lettuce Gen V, washed, dried, and torn into pieces

4 organic mini cucumbers Gen V, chopped

250 ml (1 cup) blanched edamame

250 ml (1 cup) finely shredded red cabbage

125 ml (1/2 cup) fresh cilantro leaves

4 green onions, thinly sliced on the bias

5 radishes, thinly sliced

60 ml (1/4 cup) roasted peanuts

30 ml (2 tbsp) fried shallots (optional)

Preparation

For the dressing

  1. In a small bowl, combine all the dressing ingredients and set aside.

For the salad

  1. Cook the soba noodles according to package instructions. Rinse with cold water and set aside.
  2. In a large bowl or serving platter, combine the cooked noodles with all the vegetables.
  3. Drizzle the salad with the dressing and toss well to combine.
  4. Garnish with roasted peanuts and fried shallots if desired.
Products used